Genoa UMAi Style

[BGKYSmoker]

Gotta love the UMAi. No fancy controls to mess with.


Top left 1 tsp cure #2
Red spoon, just a pinch of dextrose (to be added to the 007)
Top right 1/4 cup distilled water
1/2 tsp of Bactoferm B-LC-007...Better than TSPX

007 and the pinch of dextrose added to the water.
Set aside and add LAST by hand

The Genoa mix and 1/3 cup dry wine.
If you want to add the cure to the dry mix go ahead. (dont add cure to the bactoferm liquid)

5lbs of fresh ground pork ready for hand mixing. Not cutting in any backfat.

Decided to go with 1 70mm UMAi and 4, 50mm

Now into the ferment closet. around 3 days or until the fermentation smell calms down.

BBL

 

[Misplaced Nebraskan]

Have used Umai for ageing prime ribs only. Looks delicious! Just a straight pork salami of sorts?

also... what's this fermentation closet!? Spare space in cabinet or home built?

 

[BGKYSmoker]

Have used Umai for ageing prime ribs only. Looks delicious! Just a straight pork salami of sorts?

also... what's this fermentation closet!? Spare space in cabinet or home built?

Well you can say its a portable fermentation closet

 

[Misplaced Nebraskan]

Well you can say its a portable fermentation closet

View attachment 392306

Haha. yup. That'll work!

 

[indaswamp]

Rick- how are you bumping up the humidity to 95% while fermenting? Or is it not necessary with umai bags?

 

[BGKYSmoker]

Rick- how are you bumping up the humidity to 95% while fermenting? Or is it not necessary with umai bags?

With the UMAi you dont need any humidity. The bags are made to release moisture.
One these days i will make another cure fridge for some traditional.
(when we get a house down here)

 

[HalfSmoked]

Looks like something good about to come here. Waiting

Warren

 

[BGKYSmoker]

Color change over night and smells great.

 

[crazymoon]

Rick, I'm in,looking good!

 

[chopsaw]

just a pinch of dextrose (to be added to the 007)

Started doing this after you talked about it in another post . Gives a boost for sure . Next order I'll get some of the 007 .
Thanks

 

[BGKYSmoker]

Not much of a darker color change, fermenting still going on.
Bags are starting to loosen some which is normal.

 

[qrkid]

Look Great. Can't wait to try this in about 2 months when I move into our house. Wife will not allow me to hang anything in out closet.

 

[BGKYSmoker]

Genoa is ready for the fridge.

I see folks saying oh i need this fridge or that...Not
I do all this in my 5th wheel with 0 issues. If i can do it you can too.
In the fridge sitting on a frog mat so the chubs dont get rack marks in them.

Will squeeze em in a week.

 

[bobrap]

Are you using your own mix or does UMAi have one you're using?

 

[BGKYSmoker]

Are you using your own mix or does UMAi have one you're using?

This is a Poli recipe with a couple added items of my own.

 

[bobrap]

ok, thanks.

 

[BGKYSmoker]

Squeeze telling me the Genoa chubs need more fridge time.

 

[HalfSmoked]

Still looking good Rick.

Warren

 

[BGKYSmoker]

Time for the Genoa to get some EQ time.
EQ is the distribution of any water throughout the salami under vacuum. Be sure to date your EQ day.